June 9, 2009

I resisted making the snickerdoodle blondies that've been spreading like wildfire in the Land of Food Blogs for quite some time because I knew they'd be addictive and I knew I'd never look at normal blondies the same way again.

I was right. Regular blondies are worthless to me now.Where do I begin? Let's start with what these bars are like before they're even baked. I'm not gonna deny that chocolate chip cookie dough isn't good, but it truly pales in comparison to this raw batter. It's seriously tasty.

Secondly, I need to tell you about the aroma. As you know if you've ever stopped by this blog even once before, I'm addicted to cinnamon. I defy any among you to tell me that you don't enjoy the smell that wafts out of the oven as anything involving cinnamon bakes. It's undeniably swoon-worthy, and these bars are no exception. Even as I was cutting them, the scent worked its way into my nose and I more than once felt the urge to pause and have a bite.

Finally, the ultimate test--the flavor. As far as I'm concerned, the taste of these bars is supreme. The texture is right, the cinnamon dosage is perfect, the cinnamon chips are a welcome addition, and the cinnamon sugar is the icing on the cake (or the dusting on the bars, as the case may be).

The moral of this story--as long as I'm baking just for myself, another blondie recipe will never again be necessary. This one wins.

Cinnamon Lover's Snickerdoodle Blondies(the recipe is everywhere, but I worked from Maria's)

Preheat oven to 350F. Spray down an 8x8-inch pan. Mix together the flour, baking powder, salt, and cinnamon; set aside. In a large bowl, cream together the butter and brown sugar; beat in the egg and vanilla until smooth.Combine the flour mixture and the wet mixture and mix until well-blended. Stir in the cinnamon chips. Spread the thick batter evenly in the prepared pan (and do it quickly so you're not tempted to eat it all before it's baked). Combine the sugar and cinnamon in a little bowl and evenly sprinkle the mixture over the top of the batter.Bake 25 minutes or until surface springs back when gently pressed. Cool slightly. While still warm, cut into bars with a sharp knife. I recommend doing this with a clothes-pin on your nose.

Oh man, Grace, I'm trying to lose weight here- then I open your blog and you have these drool worthy bars! Cinnamon rules and snickerdoodles are my favorite cookie- so, I'll have to make these anyway! :)

Yay, for snickerdoodle blondies, though I've known these were the bomb waaay before they became popular. These are my family's fave. As a matter of fact when I asked Babygirl this past weekend what cake or cupcake did she want for her birthday cake, she quickly responded with Snickerdoodle blondies! I do believe that my children are serious cinnamon lovers much like yourself! :)

Yours look GREAT Grace....you also did a much better job giving these their due! :)~ingrid

Why do you have to post this and make me bake it? I have to try every brownie or blondie (or chewy, as my husband calls them) that I see. It'll be awful having to eat something so yummy and good... Yeah. Awful.

Oh am I ever so glad I stopped by your blog! Earlier today I had the thought that some snickerdoodle cookies were in order to share with the new neighbors. But this sounds so much better. And forget the diet for a few days -- I've gotta have some for myself too!!!

Hi Grace,I'm having a cookie party where everyone brings cookies so since im scared theres going to be like 20 different batches of chocolate chip cookies and sugar cookies im making bar cookies. my question is though where did you find the cinnamon chips? I can't find these anywhere is it a specialty store of some sort?